Recipes Included On This Page Pinwheel Cookies #2 Pistachio Coins Pizza Casserole Polenta Lasagne Polenta Rounds (appetizers) Prawn Cocktail 2000 Pumpkin Waffles - Kitchenlink Pumpkin-Apple Muffins from Suzanne Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pinwheel Cookies #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Desserts Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Butter 2/3 c Sugar 2 1/2 c Flour 1 Egg 3 tb Milk 2 ts Baking powder 1/4 t Salt 1 t Vanilla 1 square bitter chocolate Add square bitter chocolate, melted, to half of dough. Roll chocolate dough out thin on waxed paper, roll plain dough in same way, place on chocolate dough. Press layers firmly, roll like jelly roll. Chill thoroughly, slice thin. Bake in oven 400 F. 10 minutes. Source: Chloe Trout, Clear Creek Velley Grange, Fairfield County, OH Posted on FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pistachio Coins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cookies Desserts Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For dough : Parchment paper for lining baking sheets 1 large egg 1/4 teaspoon almond extract 1/4 teaspoon pure lemon extract 2 cups all-purpose flour 1/3 cup shelled natural pistachios (about 1 1/2 ounces) 3/4 cup sugar 1/8 teaspoon salt 2 sticks unsalted butter -- (1 cup) softened For topping: 3 tablespoons unsalted butter 2 ounces fine-quality white chocolate such as Lindt 6 tablespoons shelled natural pistachios (about 2 ounces) 1/4 cup dried cranberries Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Make dough: In a small bowl whisk together egg and extracts. In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts). Add butter in pieces and pulse just until mixture resembles coarse meal. Add egg mixture with motor running and pulse just until dough forms a ball. Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive. Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb gently make an indentation in center of each ball, pressing down almost to bottom. Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely. Make topping: In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat. Coarsely chop (keeping separate) pistachios and cranberries. Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers. Let chocolate centers set 30 minutes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days. Makes about 80 cookies. Gourmet December 1997 Contributed to FareShare by Aleeda Crawley 11/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Casseroles Cheese Ground Beef Main Dishes Onions Pasta/Noodles Peppers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion -- chopped 1 medium green pepper -- chopped 1/2 teaspoon garlic powder 1/2 pound sliced pepperoni 1 can mushroom stems and pieces -- (4 ounces) drained 1 jar spaghetti sauce -- (32 ounces) 3 cups rigatoni or other small pasta -- cooked and drained 2 cups shredded mozzarella cheese -- (8 ounces) In a large skillet, cook beef, onion, green pepper and garlic powder until meat is browned and vegetables are tender; drain. Stir in pepperoni, mushrooms and spaghetti sauce. Place noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Top with the beef mixture; sprinkle with cheese. Bake, uncovered, at 375° for 35-40 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8-10 servings. Quick Cooking Magazine (Reiman Publ. Website) Posted on FareShare by AcoGordie - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Lasagne (Al Forno Restaurant) Recipe By : Chef-Owners Johanne Killeen & Geroge Germon, Al Forno Serving Size : 6 Preparation Time :0:00 Categories : Polenta Volume 2, Nov. '98 Cheese Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 3 teaspoons kosher salt 2 cups coarse cornmeal 3 cups canned tomatoes in heavy puree -- chopped 6 tablespoons Gorgonzola -- crumbled 12 tablespoons bechamel sauce 1/2 cup Pecorino Romano -- freshly grated 1/2 cup fontina cheese -- shredded Bring 8 1/2 quarts of water to a boil in a large, heavy pot. Add olive oil and salt. Slowly add the cornmeal in a steady stream, stirring constantly. After all the cornmeal has been added, cook, stirring, over low heat until the polenta pulls away from the side of the pot as you stir, about 20 minutes. The polenta should be thick, smooth, and creamy. Pour the polenta into a 9 inch square pan, smoothing the top with a rubber spatula. The polenta will stiffen as it cools. After 2 hours, you will be able to cut the polenta into 12 squares, or refrigerate ( up to 24 hours) until ready to use. Preheat the oven to 375 F. Cut each square of polenta in half horizontally. Pour 6 cups of chopped tomato into a 9x12 inch baking pan. Cover with 12 polenta halves. Top with the Gorgonzola, half of the bechamel, and the remaining polenta halves. Sprinkle with the Pecorino Romano and fontina cheeses, drizzle on the remaining bechamel, and pour on the remaining cup of tomatoes. Bake for 45 to 50 minutes. Serves 6 as a first course. Chefs Johanne Killeen and George Germon are married and run a restaurant called "Al Forno" in Providence, RI. Much of the food they serve involves grilling as George has a passion for making fires and cooking food on them. Many of their recipe ideas are brought back from Tuscany. This recipe is from their book Cucina Simpatica, Robust Trattoria Cooking, Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Rounds (appetizers) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Appetizers Cheese Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds roll Polenta 1 pound Mozzarella cheese -- grated 8 ounces sundried tomatoes -- chopped Slice the polenta into 1/2-inch rounds; 20 slices. Preheat a grill pan on medium heat. Grill Polenta rounds for 4 minutes or until crisp and golden. Turn and continue to cook. Sprinkle with cheese and tomatoes and continue to cook until cheese begins to melt. Category: Vegetarian. Event: Dinner Party-Formal. Pan: Grill. Number of Servings: 20 slices. Source: Kaiser Bakeware and Berndes cookware (20 Nov 98) web site in Charlotte, NC http://www.kaiserbakeware.com Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prawn Cocktail 2000 - Smith Recipe By : Delia Smith, Appetizers: Great Food (bbc) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Sauces Seafood Shrimp Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds jumbo bay shrimp -- in shells 1 head romaine lettuce -- or similar 1/2 bunch arugula leaves -- or rocket 1 avocado; ripe and firm cayenne pepper -- to taste 1 lime -- cut into six wedges **FOR THE SAUCE** 1 3/4 cups mayonnaise -- preferably homemade 1/2 cup worcestershire sauce 3 drops tabasco sauce -- or to taste 1/2 tablespoon fresh lime juice 2 tablespoons ketchup -- preferably organic ketchup without sugar salt and black pepper -- to taste The very best version or this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy large cooked prawns in their shells, or if you can only get shelled prawns cut the amount to 1 pound (450 g). If frozen, put the prawns in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, heat a large solid skillet or wok and dry-fry the prawns for 4-5 minutes until the gray turns a vibrant pink. As soon as they are cool, reserve 6 in their shells for a garnish and shell the remainder. Then take a small sharp knife; make a cut along the back of each shelled prawn and remove any black thread. Place the prawns in a bowl. cover with plastic wrap and keep in the refrigerator until needed. To make the Cocktail Sauce, prepare homemade mayonnaise. Add the rest of the ingredients, stir and taste to check for seasoning (salt and pepper). Keep the Sauce covered with plastic wrap in the refrigerator until needed. When you are ready to serve, shred the lettuce and arugula fairly finely and divide them among 6 stemmed glasses. Peel and chop the avocado into small dice and scatter this in each glass among the lettuce. Top with the prawns and the Sauce. Sprinkle each with a dusting of the cayenne pepper and garnish with 1 section of the lime and 1 of the unpeeled prawns per glass. Serve with brown bread and butter. ABOUT THE RECIPE: This recipe is part of my 'sixties' revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its former glory, is a starter quite definitely fit for the new millennium! -- Delia Smith in GREAT FOOD, 1998 (BBC). See also: * www.greatfoodtv.com *FareShare Gazette: 11/06/98 by (kitpath@earthlink.net) In the sixties, lemon juice would have been added, but Delia finds lime juice improves the flavor. Posted on FareShare by Pat Hanneman. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Waffles - Kitchenlink Recipe By : kitchenlink e-newsletter and archive Serving Size : 8 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin puree 1 cup sour cream 1 cup milk 4 eggs -- separated 8 tablespoons unsalted butter -- melted 1/4 cup packed dark brown sugar 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Whisk together the pumpkin, sour cream, milk, egg yolks, melted butter and brown sugar in a mixing bowl. Set aside. In another mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. By hand, stir the dry ingredients into the liquid ingredients. Set aside. In a separate bowl, beat the egg whites until soft peaks form. Whisk one third of the beaten whites into the batter to lighten it. Then fold in the remaining whites. To make waffles, follow the manufacturer's instructions on your waffle iron. Serve with maple syrup. SOURCES: 1) www.kitchenlink.com on the Internet. bcouch@kitchenlink.com 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98 Notes: These pumpkin waffles will spice up a cool morning. A dollop of sour cream, a drizzle of honey or sprinkling of chopped pecans or raisins make tasty garnishes. Makes 8 waffles, serves 8. Make these fresh. Posted on FareShare 11-98 by Pat Hanneman - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin-Apple Muffins from Suzanne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Apples Breads - Quick Muffins Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slightly beaten eggs 2 cups sugar 1/2 cup oil 1 cup pumpkin 2 1/4 cups flour 1 Tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped apple Combine eggs, sugar, oil, and pumpkin, mix well. Combine flour, pie spice, soda, and salt in a large bowl. Make a well in center. Pour pumpkin mixture into well, stir just till dry ingredients are moistened. Stir in apples. Spoon batter into muffin tins (lightly sprayed with Pam). Sprinkle streusel topping over muffins. Bake in 350 oven, 35-40 min or till toothpick tests clean. Streusel topping: Cut 2 t. margarine into 1 T flour, 2 T sugar, and 1/4 t. cinnamon. (I usually dble. this amt. ) Freezes well Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -

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